Berandyles*
| Categories: | English 14th Century Meat |
| Original Source: | Diuersa Servicia |
| Secondary Source: | Cury on Inglysch |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
For to make berandyles. Nym hennys & seþ hem wyþ god buf & wan hi ben sodyn nym þe hennyn & do awey þe bonys & bray smal yn a morter & temper yt wyþ þe broth & seyz yt þorw a culdore, & cast þereto powder of gyngeuyr & sugur & graynys of powmys gernatys, & boyle yt & dresse yt in dysches, & cast aboue clowys gylofres & maces & god powder & serue yt forþe.
Simmer chicken with beef. When cooked remove chicken meat from bones, bray in mortar (through a sieve to make it finer). Add powdered ginger, sugar and pomegranate seeds - boil. Serve it in dishes. Cast cloves, mace, (powdered) sugar.
Ingredients
| 1 lb. | chicken |
| 10-1/2 oz. | double-strength beef broth weakened to 1/2 |
| 2 tsp. | ginger powder |
| 1/4 c. | sugar |
| seeds from one pomegranate | |
| cloves, mace, sugar to taste | |
Steps
- Simmer chicken in broth 30 minutes.
- Bray chicken and add ginger, sugar, and pomegranate seeds.
- Sprinkle cloves, mace & sugar on top to serve.
Note
Might try using grenadine instead of seeds and then reduce sugar if can't get pomegranate.
Try substituting grenadine for some sugar and pomegranate out of season